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5 from 1 vote
Red onion, rocket and oregano pizza
Red onion, Rocket and Oregano pizza
Servings: 8
Author: Cath
Pizza dough enough for 2 x 26cm pizzas
  • 1 tbsp instant dried yeast
  • 1 tsp salt
  • 1 tbsp olive oil
  • 400 gr plain or strong bread flour
  • 1 cup lukewarm water
  1. Mix dry ingredients together.

  2. Add water and oil mixed together first.

  3. Make a smooth dough and knead for between 8 and 10 minutes or until you can pull and stretch a section of dough so thin it makes a window you can almost look through (Steve Brett's top tip).

  4. Grease or flour a large bowl and transfer the dough and cover. Leave until it's doubled in size in a draught free place.

  5. Knock back and leave for 45 minutes.

  6. Divide in half and roll out thinly. Leave to rest for 5 minutes.

  7. Cover with thinly sliced red onion (mine were a gift from friend Dianne Chittock), rocket torn into small pieces, then a cup of tomato sauce, and 2 tbsp (yes that much!) oregano and then drizzle on 1/3 cup olive oil and season with salt and pepper.  

  8. Bake for 15 minutes in a very hot oven or until edges are crisp. 

  9. Slide onto an oven rack for a further five minutes to crisp the base.